There are not many things more satisfying to farmers and gardeners alike than a kitchen pantry full of home-canned fruits and vegetables. By skipping the grocery store and using your own homegrown harvest you are not only saving money, but you are using a healthy alternative to store-bought, factory-canned ingredients. Make use of your summer’s bounty with this set of canning recipes from Capper’s Farmer.
• 20 pounds firm, ripe tomatoes
• 1 cup chopped onion
• 8 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 cup finely minced fresh basil
• 7 tablespoons lemon juice, or 1-3/4 teaspoons citric acid, divided
1. Sterilize pint jars and lids according to manufacturer’s instructions.
2. Wash tomatoes, then remove core and blossom ends. Cut tomatoes into quarters, and set them aside.
3. In a large stockpot over medium heat, sauté onion and garlic in olive oil until tender. Add quartered tomatoes, and simmer for 20 minutes, stirring now and then.
4. Press mixture through a sieve or food mill; discard seeds and peels.
5. Combine tomato pulp and basil in a large saucepan. Cook mixture over medium-high heat until volume is reduced by half, stirring constantly to prevent sticking.
6. To each jar, add either 1 tablespoon lemon juice or 1/4 teaspoon citric acid. Ladle hot sauce into jars, leaving 1/2-inch headspace.
7. Wipe rims and threads of jars clean. Place lids on jars, and screw bands down evenly and firmly, but don’t force them.
8. Process for 35 minutes in a boiling water canner.
Want more home-canning recipes? Read Preserving and Canning Recipes for Garden Produce to get the most out of your harvest this year.